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Kabab Koobideh

From the kitchen of Amber.

A delicious ground beef kabab. Traditionally the meat is put on flat metal skewers and cooked over a open grill. I omit the skewers all together and use the oven. Much easier.


  • 1 lb ground beef
  • 1 large onion or 2 medium peeled
  • 2 cloves garlic peeled
  • 1 egg
  • salt and pepper
  • 1 tsp tumeric


Put onion and garlic in food processor. process until pureed. add meat and process until meat, onion and garlic are finely mixed and smooth. add salt and pepper, egg and tumeric. mix for a few seconds. put meat mixture into metal or glass container, cover and refridgerate for a few hours or overnight.

The traditional way to make this is to put meat onto flat skewers and grill. We usually just take a handful of the meat, shape into a long cylinder or log (about 6 inches long, 2 inches thick). We lay them on a broiler pan then broil them a couple inches from the heating coils in the oven. Cook until done to medium-well, a couple minutes on each side (5-8 minutes for each side? a guess so make sure to check).
Serve with basmati rice, a small salad of chopped cucumber, tomato and onion with a vinegrette.

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